Easy Cheddar and Ham Au Gratin Potatoes Recipe
How to Make the Best Cheddar and Ham Au Gratin Potatoes Recipe
While some people may think shredded cheese has no place in au gratin potatoes, it is certainly make an appearance in my recipe. This casserole is a delicious way to use leftover holiday ham and transform it into another meal.
- Ingredients you’ll need to make cheesy Au Gratin Potatoes: Frozen hash brown potatoes, 1 pound cubed ham, cheese whiz or Velveeta, packet Knorr garlic herb sauce, milk, cheddar cheese soup, sour cream, Dijon mustard, butter, black pepper and crushed croutons or crackers tossed with melted butter for the topping.
- The hash brown potatoes should be thawed prior to adding to the remaining ingredients.
- Au gratin dishes are usually baked in a shallow dish topped with breadcrumbs and Parmesan cheese. You can substitute breadcrumbs either fresh or dried breadcrumbs for the topping.
- This cheddar ham au gratin potato casserole can be fully assembled in a 13 x 9 inch baking dish up to one day in advance. Cover and chill it in the refrigerator until baking. When making it ahead of time, allow it 15-20 minutes of stand time on the counter to warm to room temperature.
- You can use an alternate flavor of cheese in these au gratin potatoes. Gruyere, Swiss, Mozzarella, Monterey Jack or even Pepper Jack Cheese for a little kick.
- Reheat leftover cheddar au gratin potatoes in single portions in the microwave on 50% power. You can also reheat in a 350°F oven for 15 minutes or so just until heated through. Lay a piece of aluminum foil on top to prevent overbrowning.
Other Southern Potato Recipes to Add to the Menu
Potatoes are readily available and can be made into a myriad of different side dishes and main dish meals. More easy potato recipes you may like to make:
- Gooey Green Chile Queso Potatoes are so easy to make.
- Loaded Scalloped Potatoes features lots of bacon and cheese.
- Twice Baked Smashed Potatoes can be assembled ahead of time and baked when you’re ready to eat.
- Au Gratin Ranch Potatoes feature a surprise ingredient for the crunchy topping.
- Cheesy Broccoli Twice Baked Potatoes from Life in the Lofthouse
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Cheddar And Ham Au Gratin Potatoes
- 32 oz. frozen cubed hash brown potatoes thawed
- 1 16 oz fully cooked ham steak cubed
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups milk
- 1 10 3/4 oz can cheddar cheese soup
- 3/4 cup easy melt cheese (i.e. *Cheez Whiz or Velveeta)
- 1 1.6 oz packet garlic-herb sauce mix (i.e. Knorr)
- 1 8 oz container light or full fat sour cream
- 1/2 cup unsalted butter melted
- 2 tsp Dijon mustard
- 1 tsp black pepper
- 1 cup cheddar-garlic cracker crumbs or garlic crouton crumbs ( i.e.cheddar-garlic Texas Toast croutons)
- 2 Tbsp unsalted butter melted
- Preheat the oven to 350°F. Spray a 13 x9 inch baking dish with cooking spray.
- In a large bowl, whisk together the sauce ingredients until fully combined. Milk, cheddar cheese soup, easy melting cheese, dry sauce mix, sour cream, melted butter, dijon mustard and black pepper to taste.
- Add the thawed hashbrowns, cubed ham and half of the shredded cheese. Mix well.
- Pour into the prepared dish, and top with the remaining cheese. Crush the croutons and toss with two tablespoons of melted butter then sprinkle on top.
- Bake for 55-60 minutes until bubbly, golden and the potatoes are fork tender.
- Rest for 10 minutes on the counter to allow the sauce to thicken before serving.
b) Any brand of easy melting cheese will work in this recipe.